I have a post coming up where I review some recipes from a company that makes the ingredients and publishes recipes to use their products. It’s not sponsored (they don’t even have any sort of referral program), I just wanted to try it since I’ve bought some of their products before.
Unfortunately, I misread one of the recipes so I didn’t actually have the ingredients to make it. But, I had already bought raspberries, and as we all know, raspberries do not last long. They either go moldy or they get eaten, and there’s no real in-between.
Since I didn’t want to waste the berries, I needed to find something to make. That something is… next week’s blog post. Don’t worry, it’s a good one! Today’s post is one of the ingredients I’ll use for it, which is what I did with the raspberries. As you can tell from the title: it’s a coulis.
What is a coulis? It’s not just some britishism you hear on Bake Off when they’re talking about a jam. It’s a specific kind of sauce made out of fruit or veg, where it’s cooked, pureed, and strained so it’s smooth.
A super tasty raspberry sauce with a ton of berry flavor and none of the annoying seeds? That’s basically the ideal form of raspberry! As for making it, it’s super easy, just kind of annoying. You really need a fine mesh strainer of some sort (you can see my recommendations in my gear guide), and you’re going to end up spending a while working the berry sauce through. It took me around ten minutes, though I was trying to get every drop I could out of it.
Once you have it, it’s a great base ingredient to use for a lot of different recipes. Want to know how I used mine? Stay tuned next week!
Simple Raspberry Coulis (Sauce)
Equipment
- Fine Mesh Strainer
- Sauce Pan
- Rubber Spatula
Ingredients
- 1 Pint Raspberries
- ¼ Cup White Sugar
- ½ Tsp Corn Starch
- 1 Tsp Water
Instructions
- Add the berries and sugar to your sauce pan and cook them over medium heat, until the sugar melts and the berries soften down. Smash up the berries with your spatula to release the juices and stir it up. Cook this for around 5 minutes.1 Pint Raspberries, ¼ Cup White Sugar
- Pour the raspberries into your strainer over some vessel like a bowl or glass measuring cup. Push and work at the pulpy mass to get as much juice through the strainer as you can.
- Transfer the strained juice back to the sauce pan. Cook briefly over medium heat to re-warm and loosen it up.
- Mix the cornstarch and water into a slurry, then add it to the raspberries. Stir until it thickens.½ Tsp Corn Starch, 1 Tsp Water
- Remove the coulis from the heat and pour it into a bowl or jar to cool. Use immediately, store in the fridge for up to a week, or freeze for later use.